Ingredients
Pumpkin Bread
- 100 g buckwheat grain
- 150 g raw pumpkin, cubed
- 250 g Luke Warm Water
- 1 sachet Yeast Sachet
- 1 tsp salt
- 450 g bakers flour
- 20 g EVOO (extra virgin olive oil)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 200Co
Place Buckwheat into TM bowl and mill for 12 seconds speed 9, add pumpkin and chop 6 seconds speed 7, scrape down sides, Add water, yeast, salt flour & oil, mix 6 seconds speed 7. Place on Closed lid setting, and knead 2 minutes, interval setting. Tip out onto Bread mat, shape into a ball and wrap and leave until doubled in size, approx 30 mins. dough may be sticky so just add a little flour. Knead by hand by stretching out, shape and put into a bread tin, again cover and leave to rise, 15 - 20 mins, wet the top and place into a preheated hot oven, 200Co, turn oven down to 180Coand bake for 25 mins, turn out onto cooling tray.
Bread
Tip
While kneading you can add Pepita seeds or put them on the top before baking. Spinach can be used instead of Pumpkin, just use a handful of leaves.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Ros Teirney: yours is much more orange, and risen, and browned, than mine...
Did you cook it extra long? Knead it more than once? Double rise? Use more pumpkin? Did you follow the order of operations? Did you follow exactly?
Perhaps it's my pumpkin, or my flour
I made this with wholemeal plain flour, and 100g of plain flour, and baked it as a long free form loaf.
I will try doing the wet ingredients first next time, just to make sure the water temperature is correct.
I might also try the double knead I do with the Rustic Loaf - I will let you know how it goes.
The family is enjoying it, so that's good! It was very easy to make.
AMAZING!!
Love, love, love this bread. I'm not a big bread eater however, I love this bread. It's easy and super delicious. Occasionally I add 2 tsps crushed garlic, without altering any of the recipe and it goes down a treat with family and friends.
Great recipe, made this for lunch today and it was a breeze, I added some crumbled fetta as well and with Pumpkin Soup it was a hit. Thank you
Surely 25 minutes is not long enough? I cooked mine for 50 min and it was only just done.
This was lovely! Thanks for posting!
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This just came out of the oven, and it is wonderful! I didn't have any buckwheat so I used 100gr of rye flour in it's place, and added half a tablespoon of gluten flour. I did a freeform loaf as you mentioned above and sprinkled it with pumpkin seeds. This is only my second attempt at making bread, and I am very pleased with the result! Thanks for a great recipe, Sue.
Thanks for the recipe due, it was a success and very easy to make and tadted delicious.
[[wysiwyg_image@url:https://d2mkh7ukbp9xav.cloudfront.net/sites/e/8/e8435cdcb8ba9e5d6cb04692cd9fd5ea.jpg@title
umpkin bread by sue hansen tested by jenny.]]
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